Pommes de terre au four toutes garnies et bacon

Compose ton assiette

Très riche en fibres

Familiale

avec bar à garnitures maison

10 min

Difficulté: 2/3

Canadienne

Ingrédients: Pomme de terre Russet • Brocoli • Champignons • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • Cheddar (lait) (lait pasteurisé, substances laitières modifiées, crème, culture bactérienne, sel, rocou, bêta-carotène, chlorure de calcium, enzyme microbienne, cellulose, natamycine) • Fromage à la crème (lait) (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) • Tartinade à l'ail (soya) (margarine (huile de soya, eau, huiles de palme et de palmiste modifiées, sel, monoglycérides végétaux, lécithine de soya, sorbate de potassium, arôme naturel, acide citrique, rocou et curcuma, palmitate de vitamine A, vitamine D2), ail, oignon en poudre, eau, sel, mono et diglycérides végétaux, maltodextrine, acide citrique, persil, arôme naturel, gomme de xanthane, sorbate de potassium, colorant naturel, vitamine E) • Échalotes frites (blé) (oignon, huile de palme, farine de blé, sel) • Mélange d'épices pour sauce crémeuse (blé) (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) • Sauce soya (soya, sulfites, blé) (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool) • Oignon vert.

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Tags

Très riche en fibres

Classic-plates

Familiale

Regional-specialty

Ingrédients

Pomme de terre Russet

2 unit(s)

Brocoli

227 g

Oignons verts

2 unit(s)

Fromage cheddar, râpé

0.5 cup

Sauce soja

0.5 tbsp

Fromage à la crème

1 unit(s)

Mélange d'épices pour sauce crémeuse

10 g

Tranches de bacon

100 g

Champignons

113 g

Tartinade à l'ail

2 tbsp

Échalotes frites

28 g

Poivre

0.25 tsp

Lait

0.5 cup

Sel

0.25 tsp

Huile

1.5 tbsp

Beurre

2 tbsp

Preparation

Before starting, preheat the oven to 475°F.
Wash and dry all produce.
Remove any brown spots from potatoes. Pierce potatoes all over with a fork, then place on a microwave-safe plate. Brush with 1/2 tbsp (1 tbsp) oil, then season all over with salt and pepper.
Microwave on high for 6-8 min, carefully flipping halfway through, until fork-tender.
Transfer potatoes directly to the top rack of the oven. Bake for 15-20 min, until flesh is tender and skin is crisp. (NOTE: If you don't have a microwave, bake potatoes directly on the top rack of the oven for 1 hr-1 hr and 20 min, flipping halfway through, until flesh is tender and skin is crisp.)

On a parchment-lined baking sheet, arrange bacon in a single layer.
While potatoes cook in the microwave, roast bacon in the middle of the oven for 10-14 min, until bacon is crisp and cooked through.** Transfer bacon to a paper towel-lined plate to cool.

Meanwhile, cut any large broccoli florets into bite-sized pieces.
Thinly slice green onions, keeping white and green parts separate.
Thinly slice mushrooms.
In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
When hot, add mushrooms. Cook for 5-6 min, stirring occasionally, until softened. Add soy sauce. Stir to coat.
Transfer mushrooms to a small bowl. Set aside.

Heat a medium pot over medium (use a large pot for 4 servings).
When hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
Add broccoli and 2 tbsp (4 tbsp) water. Season with salt and pepper, then toss to coat. Cover and cook for 4-5 min, stirring occasionally, until broccoli is tender-crisp and water is absorbed.
Remove from heat. Transfer broccoli to a plate, then cover to keep warm.
Carefully rinse and wipe the pot clean.

Reheat the same pot over medium.
When hot, add 1 tbsp (2 tbsp) butter, then green onion whites. Stir for 30 sec, until butter melts.
Sprinkle Cream Sauce Spice Blend over green onions. Stir until coated.
Add 1/2 cup (1 cup) milk. Bring to a simmer. Cook for 1-2 min, stirring often, until sauce thickens slightly.
Reduce heat to low, then add cream cheese and cheddar cheese. Stir for 1-2 min, until cheddar cheese melts and sauce is smooth.
Remove from heat, then season with salt and pepper. Cover to keep warm.

Halve potatoes lengthwise.
Divide potatoes between plates. Fluff the cut sides of potatoes with a fork, then top with garlic spread. Season with pepper.
Chop bacon and transfer to a small serving bowl. Pour cheese sauce into a small pitcher or gravy boat.
Place remaining toppings (green onion greens, crispy shallots, mushrooms and broccoli) in the centre of the table so everyone can dress their own potatoes.

Nutrition per serving

1020

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

110

Cholesterol